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Updated: Jul 1, 2020


So here’s the easiest way to roast a lamb rack and have it taste like you’ve just eaten at a 3 Michelin star restaurant.

The trick to perfecting your lamb is to remove the fat cap entirely. Admittedly, I used to keep it on hoping that it would render down. Not a chance. You need to carefully trim your rack so that almost no fat remains on the outside. If you keep it on, you’ll get a chewy, almost impossible hunk of lamb fat that quite honestly does much better once rendered down and kept in the fridge.